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🍰 Raspberry Jelly with Blueberry Yogurt Sauce

152 kcal · 30 min · 4 servings

Raspberry Jelly with Blueberry Yogurt Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the gelatin in a bowl with cold water and let it bloom.
  2. 2. Cut the lemon in half and squeeze out the juice.
  3. 3. Put the lemon juice, 150 milliliters of water, and the sugar into a pot.
  4. 4. Heat the mixture on medium until it boils.
  5. 5. Wash the raspberries thoroughly and let them drain.
  6. 6. Put the raspberries and the hot lemon syrup into a tall container.
  7. 7. Blend the mixture until smooth.
  8. 8. Strain the puree through a sieve to remove the seeds.
  9. 9. Take two tablespoons of the raspberry puree and put them into a small pot.
  10. 10. Warm the puree over low heat.
  11. 11. Squeeze the soaked gelatin and dissolve it in the warm puree.
  12. 12. Stir the gelatin mixture into the remaining raspberry puree.
  13. 13. Rinse four small molds (each 175 milliliters) with cold water.
  14. 14. Fill the molds with the raspberry mixture.
  15. 15. Place the molds in the refrigerator for about three hours until the jelly is set.
  16. 16. Pick over the blueberries and rinse them.
  17. 17. Mix the yogurt, milk, and powdered sugar well in a bowl.
  18. 18. Gently fold the blueberries into the yogurt mixture.
  19. 19. Carefully loosen the jelly from the sides of the molds with a knife.
  20. 20. Dip the molds briefly in hot water if the jelly does not come out easily.
  21. 21. Turn the jelly out onto the plates.
  22. 22. Add the blueberry yogurt sauce and serve the dish.

Nutrition per serving